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Gamjatang Jjim
Braised Pork Neck Stew
A rich and deeply flavorful braised pork neck stew, Gamjatang Jjim is a hearty dish perfect for colder weather. Unlike the more common soup version, this recipe focuses on slow-braising the pork neck until incredibly tender in a savory, slightly spicy broth infused with Korean aromatics. It's a comforting and satisfying meal that showcases the depth of Korean stew-making.
🧂 Ainekset
- 1 kg Pork neck bones (with meat attached)
- 1.5 liters Water
- 1 large, quartered Onion
- 6 Garlic cloves
- 1 piece (about 2 inches), sliced Ginger
- 2 Dried Korean chili peppers (optional)
- 100 ml Soy sauce
- 3 tbsp Gochujang (Korean chili paste)
- 2 tbsp Gochugaru (Korean chili flakes)
- 50 ml Mirin or rice wine
- 1 tbsp Brown sugar or honey
- 2 tbsp Perilla seeds (deulkkae), ground (optional)
- 1 stalk, cut into large pieces Korean leek or regular leek
- 200 g, cut into chunks Korean radish (mu) or daikon
- 5 Perilla leaves (kkaennip), optional garnish
- 2 stalks Scallions, chopped, for garnish
👨🍳 Ohjeet
- 1
Rinse the pork neck bones under cold water. Place them in a large pot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes to blanch the bones. Drain and rinse the bones thoroughly to remove impurities.
💡 Ammattilaisvinkit: Blanching helps to remove any gamey odors and impurities from the pork bones, resulting in a cleaner tasting broth. - 2
Return the blanched pork neck bones to the clean pot. Add 1.5 liters of fresh water, the quartered onion, garlic cloves, sliced ginger, and dried chili peppers (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
💡 Ammattilaisvinkit: Simmering gently allows the flavors to meld and the pork to begin tenderizing. - 3
Strain the broth into a separate bowl, discarding the solids (onion, garlic, ginger, chili peppers). Return the pork neck bones to the pot. Add the soy sauce, gochujang, gochugaru, mirin, and brown sugar (or honey) to the pot with the pork.
💡 Ammattilaisvinkit: Removing the initial aromatics prevents them from becoming bitter during the long braising period. - 4
Add enough fresh water to the pot to almost cover the pork bones (about 500ml to 1 liter, depending on pot size). Bring to a simmer, then cover and braise over low heat for another 1 hour and 30 minutes, or until the pork is very tender and falling off the bone.
💡 Ammattilaisvinkit: Low and slow braising is key to achieving tender, succulent pork. - 5
Add the Korean radish chunks and the leek pieces to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the radish is tender.
💡 Ammattilaisvinkit: Adding the radish and leeks later prevents them from becoming mushy. - 6
Stir in the ground perilla seeds (if using) in the last 5 minutes of cooking. Taste and adjust seasoning with more soy sauce or salt if needed.
💡 Ammattilaisvinkit: Ground perilla seeds add a unique nutty flavor and slightly thicken the stew. - 7
Ladle the Gamjatang Jjim into serving bowls. Garnish with chopped scallions and torn perilla leaves (if using). Serve hot with steamed rice.
💡 Ammattilaisvinkit: This dish is traditionally eaten with chopsticks to pick out the meat and vegetables, and a spoon for the broth and rice.
💡 Ammattilaisvinkit
- ✓Pork neck bones are ideal for this dish due to the amount of meat attached and the richness they impart. If unavailable, pork ribs can be used, but cooking time may vary.
- ✓For a spicier stew, add more gochugaru or a fresh chili pepper.
- ✓This stew can be made ahead of time; the flavors often deepen overnight.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a handful of enoki mushrooms or shiitake mushrooms during the last 15 minutes of cooking.
- For a thicker stew, you can mash some of the cooked radish against the side of the pot.
- Serve with a side of kimchi or other banchan.